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Ingredients Jump to Instructions ↓

  1. 2 pounds baby back ribs

  2. 1/4 cup soy sauce

  3. 2 tablespoons minced garlic

  4. 2 tablespoons peeled and minced ginger

  5. 1 tablespoon chili powder

  6. 1 tablespoon coarsely ground black pepper

  7. 1 teaspoon salt

  8. 1/2 cup freshly chopped cilantro leaves

  9. Backyard Barbecue Sauce, recipe follows

  10. Tailgate Teri Sauce, recipe follows

  11. 1 (15-ounce) can tomato sauce

  12. 1 cup packed brown sugar

  13. 1 cup minced onions

  14. 1/4 cup vinegar

  15. 1/4 cup honey

  16. 1 tablespoon minced garlic

  17. 1 tablespoon steak sauce

  18. 1 teaspoon liquid smoke

  19. 1 teaspoon chili powder

  20. 1 teaspoon coarsely cracked black pepper

  21. 1/2 teaspoon ground cumin

  22. 1/4 teaspoon dry mustard

  23. 1 cinnamon stick

  24. 1 cup soy sauce

  25. 1 medium orange, juiced

  26. 1/2 cup mirin (Japanese sweet rice wine)

  27. 1/2 cup water

  28. 1/4 cup packed brown sugar

  29. 1 1/2 teaspoons minced garlic

  30. 1 1/2 teaspoons ginger, peeled and minced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F.

  2. Rub the ribs with soy sauce, garlic, ginger, chili powder, black pepper, salt and cilantro. Wrap ribs in foil and oven bake for 1 hour turning once. Open foil and baste frequently with backyard barbecue sauce.

  3. To serve, drizzle with mixture of equal parts Backyard Barbecue Sauce and Tailgate Teri Sauce.

  4. In a medium saucepan, combine all ingredients. Bring to a boil, reduce the heat, then simmer for 1 hour. Strain and store in the refrigerator.

  5. Combine all ingredients and blend well.

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